Oxtail stew

Name: Oxtail stew
Yield: 5 servings
Cuisine: Beef
Ingredients: 1.50 kg oxtail cut into pieces; 1.00 stock cube beef; 750.00 ml water; 2.00 onions peeled and sliced; 2.00 carrots peeled and sliced; 4.00 cloves; 4.00 black peppercorns; 1.00 bay leaves; 0.00 sea salt and freshly ground black pepper; 15.00 ml butter; 20.00 ml flour cake

5 servings

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Beef

By Food24 November 03 2009

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Ingredients (11)

1.50 kg	oxtail — cut into pieces
1.00	stock cube — beef
750.00 ml	water
2.00	onions — peeled and sliced
2.00	carrots — peeled and sliced
4.00	cloves
4.00	black peppercorns
1.00	bay leaves
0.00	sea salt and freshly ground black pepper
15.00 ml	butter
20.00 ml	flour — cake

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Method:

Fry the meat a little at a time in a hot stewing pot until brown.
Dissolve the stock cube in 500 ml water and add to the pot.
Cover and allow to simmer for two hours.
Skim off as much fat as possible.
Add the vegetables, spices, salt and pepper and cook until the vegetables are done.
Add another 250 ml water if the stew looks a bit dry.
Soften the butter and mix with the flour until smooth and add to the pot little by little.
Bring to the boil, stirring until the sauce thickens and tastes dones.
Serve with mashed potato.